Vegan Penne alla Vodka
Guilt-free and almost *healthy*…enjoy this Penne alla Vodka morning, noon and night!
2 lbs. cherry tomatoes
3 tbsp. olive oil, divided
2 garlic cloves
1 large shallot, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 cup vodka
1/2 cup raw cashews
3/4 cup cashew milk (almond milk will work too)
16 oz. penne pasta (gluten-free or vegan if needed)
Salt
Fresh basil leaves, finely chopped
Preheat your oven to 375ºF and line a large, rimmed, baking sheet with parchment paper. Place tomatoes, 1 tbsp. olive oil, and about 1/4 tsp. salt on baking sheet and toss until tomatoes are evenly coated. Place the two garlic cloves (whole and unpeeled) on the baking sheet next to the tomatoes.
Roast tomatoes for about 40 minutes or until the skin is blistering and the the majority of them have popped. Remove from oven and allow to cool for about 5 minutes.
Place the tomatoes and their juices into a blender. Squeeze the roasted garlic pulp into the blender and add another pinch of salt. Blend until smooth.
In a medium skillet, add the remaining 3 tbsp. olive oil and heat over medium heat. Add shallot slices and sauté for about 4 minutes until tender, then add the red pepper flakes, continuing to sauté for a minute more.
Add the tomato puree to the shallots and whisk in the vodka. Bring to a simmer and cook for about 30 minutes.
Meanwhile, grind the cashews in a spice grinder until they become a fine powder. Place the powder in the blender and add the cashew milk and a pinch of salt. Blend until smooth. Add to simmering sauce and stir. Simmer again for about 10 minutes or until sauce has thickened slightly. Taste for salt, add more if needed.
Cook pasta according to package instructions. Stir penne into sauce and top with basil leaves.
